Penne Bake with Sausage and Roasted Tomatoes

When I made Skinnytaste’s Spaghetti Squash Lasagna Boats I fell in love with the sauce! Spicy Italian sausage, tomatoes, and basil…what could be better?!

When I was thinking of a new recipe to try, I thought back to when my mom used to make a penne bake when I was in high school. I can’t remember exactly what was in it, but it did not have any meat. Mainly just penne, pasta sauce, and mozzarella cheese form what I can recall. But I LOVED it. Well, now that I live with a 6’2″ man, I can hardly get away with a meal without meat (although I keep trying!). But I love Honeysuckle Hot Italian Turkey Sausage and thought this would go well in a penne bake. And it sure is GOOD.

Now I’ll be honest, it’s not a quick recipe, taking about 30 minutes of prep and 30 minutes of cooking. BUT, take advantage of “meal prep Sunday”.Just cook the pasta and sauce, combine and put in baking dish and top with cheese. Allow to cool, cover with foil, and put in the fridge. The night that you plan to cook this, let it sit out at room temperature for 10-15 minutes while the oven is preheating,  then just bake at 375 F for 30 minutes and there ya go, a 30 minute easy weeknight meal!


Print Recipe
Penne Bake with Sausage and Roasted Tomatoes
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Bring large pot of water to a boil (move onto next steps while waiting for pot to boil). Once water comes to a boil, cook pasta according to instructions until al dente and drain when finished.
  2. Preheat oven to 375 F and spray a 9x13 inch baking dish with non-stick cooking spray.
  3. Heat olive oil in large skillet, add onion and garlic and cook until translucent (about 2-3 minutes).
  4. Add sausage and cooked until no longer pink.
  5. Add crushed tomatoes, Italian seasoning, fresh basil, thawed and drained spinach, salt and pepper. Bring to boil and reduce to a simmer for 5 minutes. Combine sauce and cooked pasta. Stir in ricotta cheese and 1/4 cup of shredded Parmesan and 1/4 cup of shredded mozzarella cheese. Transfer to baking dish and top with remaining 1 cup of mozzarella cheese. Top with halved cherry tomatoes and transfer to oven.
  6. Bake for 30 minutes until cheese turns golden brown.
Recipe Notes

Recipe inspired by Skinnytaste and Mom (Cindy Connoley).

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